One Pan Pork Chops are a fast, flavorful weeknight dinner that’s simple to prepare and even easier to clean up. Juicy, well-seasoned pork chops roast alongside tender baby potatoes and crisp broccoli for a complete, balanced meal straight from the oven.
If you enjoy easy pork dinners, this one-pan recipe pairs the convenience of sheet-pan cooking with bold, comforting flavor. It’s perfect for busy evenings when you want something satisfying without a lot of hands-on time.
One-pan meals are a go-to for simplifying dinner. This Sheet Pan Pork Chops recipe is designed so each component—pork, potatoes, and broccoli—cooks to the right doneness by staging the timing. With a single pan and just a few pantry staples, you can serve a satisfying dinner that the whole family will enjoy.
Why This Recipe Works
- All-in-one pan for easy prep and clean up
- Family-friendly flavors and kid-approved textures
- Quick and straightforward — minimal hands-on time
- Gluten-free when using gluten-free Parmesan
Ingredient Notes
The key to success is timing: start the potatoes first, add the pork midway, then finish with the broccoli so everything reaches ideal texture at the same time. Use a simple Parmesan-spice blend to add savory, slightly nutty flavor that clings to the meat.
- Pork chops: Boneless, about 1-inch thick for even cooking. Choose similar-sized chops so they finish together.
- Baby potatoes: Yukon Gold or baby red potatoes work well. Cut into 1-inch pieces for even roasting.
- Fresh broccoli: Florets roast quickly and provide color and texture contrast.
- Olive oil: Extra virgin for roasting and flavor.
- Spices: Garlic powder, onion powder, paprika, plus grated Parmesan for savory depth.
- Salt & pepper to taste.
- Parmesan cheese: Finely grated so it adheres to the pork and crisps slightly while baking.
- Optional: A squeeze of lemon brightens the vegetables and cuts through the richness.
Full ingredient measurements and the printable recipe card are included below in the recipe section.
Step-by-Step Instructions
Prep: Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it for easy cleanup.
- Make the seasoning: In a small bowl, combine grated Parmesan, garlic powder, onion powder, paprika, salt, and black pepper.
- Prepare the potatoes and begin roasting: Cut potatoes into 1-inch pieces. Toss with 2 tablespoons olive oil and about 2 tablespoons of the seasoning mixture so they’re evenly coated. If you like, add a squeeze of lemon. Arrange potatoes on one third of the sheet pan and roast for 5–10 minutes to give them a head start.
- Season the pork and add to the pan: Pat the remaining seasoning into both sides of the pork chops so the mixture adheres. Place chops on the sheet pan next to the potatoes and return to the oven for about 10 minutes.
- Add the broccoli and finish roasting: Toss broccoli florets with 1 tablespoon olive oil, salt, pepper, and any leftover seasoning. Spread on the last third of the sheet pan. Return to the oven for 10–15 minutes more, until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and lightly browned. Oven times vary; check for doneness toward the end of baking.
- Rest the meat: Remove the pan from the oven and let the pork rest for 3–5 minutes before serving so the juices redistribute.
Serve the pork chops with roasted potatoes and broccoli for a simple, flavorful weeknight meal.
Pro Tip
If your potatoes are larger or you want to ensure extra-tender potatoes, parboil them for a few minutes before roasting. This reduces roasting time and guarantees a fluffy interior.
Expert Tips & Variations
- Make-ahead: Trim and season pork and cut vegetables in advance. Store separately and assemble on the sheet pan when ready to cook.
- Pan choice: Use a large sheet pan with raised edges so ingredients roast evenly and you can toss them without spilling.
- Even pieces: Cut potatoes uniformly so they finish at the same time.
- Room temperature pork: Let pork sit at room temperature 15–20 minutes before cooking for more even results.
- Doneness: A quick-read meat thermometer is the most reliable way to know when pork is done; target 145°F (63°C).
- Resting: Let the pork rest to keep it juicy before slicing and serving.
- Vegetable swaps: Use carrots, bell peppers, Brussels sprouts, cherry tomatoes, or asparagus; adjust timing so firmer vegetables roast sooner.
Storing
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in the oven or microwave until warmed through. Reheat in the oven at 325°F to help preserve texture.
Recipe FAQs
Yes. Bone-in chops work well but may take a few minutes longer to reach the target temperature, so plan for extended cook time and check the internal temperature.
Pork is done at 145°F (63°C). Use a quick-read thermometer and look for clear juices and no pink in the very center.
Use carrots, bell peppers, tomatoes, asparagus, or Brussels sprouts. Pay attention to cook times—denser vegetables like Brussels sprouts or carrots will need an earlier start.
Recipe: One-Pan Pork Chops and Potatoes
Servings & Times
Servings: 4 | Prep: 10 mins | Cook: 30 mins | Total: 40 mins
Ingredients
- 4 thick-cut boneless pork chops (about 1-inch thick)
- 5 tablespoons grated Parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 lb Yukon baby gold or baby red potatoes, halved or quartered
- 2 tablespoons olive oil for potatoes
- 2–3 cups broccoli florets
- 1 tablespoon olive oil for broccoli
- Juice from half a lemon (optional, for vegetables)
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Combine Parmesan, garlic powder, onion powder, paprika, salt, and pepper in a small bowl.
- Toss potatoes with 2 tablespoons olive oil and 2 tablespoons of the seasoning mix. Spread on one third of the sheet pan and roast 5–10 minutes to start them cooking.
- Pat remaining seasoning onto both sides of the pork chops. Add chops to the pan and roast for 10 minutes.
- Toss broccoli with 1 tablespoon olive oil, salt, pepper, and any remaining seasoning. Add to the pan and roast 10–15 more minutes until pork reaches 145°F (63°C) and vegetables are tender.
- Remove from oven and let the pork rest 3–5 minutes before serving.
Notes
- Parboiling larger potatoes for a few minutes speeds up roasting and ensures a tender interior.
- Trim and season ahead for faster weeknight assembly.
- Adjust vegetable choices based on season and preference—just match cooking times where possible.
If you make this recipe, consider rating or leaving notes for others. Enjoy your one-pan pork chops and potatoes — a straightforward, delicious dinner that brings the family to the table with minimal fuss.